Saturday, June 11, 2011

Another Great Recipe!

I came across a recipe for a Gluten Free Quinoa Salad with Lime Ginger Dressing a while ago in the New York Times Health Section.  I finally got around to making it last week!  It's a perfect cold dish to make on a hot summer day when you want to eat light!

The ingredients you will need for the dressing include:

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon seasoned rice wine vinegar
  • 1 teaspoon minced fresh ginger
  • 1 small garlic clove, minced
  • a dash of salt
  • a pinch of cayenne
  • 2 teaspoons Asian sesame oil
  • 1/4 cup canola oil
  • 2 tablespoons buttermilk
For the salad you will need:
  • 3 cups cooked quinoa (3/4 cup uncooked)
  • 4 scallions (white and light green parts sliced thin)
  • 1 small cucumber, halved, seeded, and thinly sliced on the diagonal (leave skin on)
  • 1/4 cup chopped cilantro
  • 12 to 16 cooked medium shrimp, peeled
Now for the directions...
  1. In a small bowl, whisk together all of the "dressing ingredients" including the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil and buttermilk.
  2. In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
  3. Toss with the dressing and divide among salad plates.
  4. Top each portion with 3 to 4 shrimp.
  5. Serve!  (It serves 4)
If you are short for time, you can make the quinoa up to 4 days in advance and store in the refrigerator and you can make the dressing a few hours ahead.


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